Thirdly, I don't think any committed carnivore is eating filet mignon. While I like a filet once or twice a year (smothered in blue cheese, etc.), it is far too lean to be of use to effectively power my body. I want fat (and, ideally, marrow) with the protein. So that means chuck steak, shank, beef neck, rib eye, etc.

I buy the long, kind of tubular vacuum-packed filet/tenderloin packs from a Restaurant Supply company when they are within 4 or 5 days of their sell-by date and the company puts them on sale for 25-50% off. Those have the fat still on. I take them home, cut them into individual steaks, shrink-wrap them, and freeze what I won't use in a day or two. I usually have 50-75 steaks (1.5 inches each) in my freezer.

I also get rib-eyes but they are actually more expensive (not per pound - per package) at that company because they are sold in 25-30 pound packages.

The filets/tenderloins are usually packed in 10-12 pound packages. For reference, I just checked Sam's Club and theirs are 5-6 pounds and cost just under $26 per lb. - and are trimmed of fat. I've never seen them on sale either.